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Who's the big cheese?

Few foods I love more than cheese. The stinkier, the better.Which is why I jumped at the chance to help find the best grilled cheese in the city. Here are the results.

My “research” led me to Rick Woods, who has the best job and title in the business. Woods is vice president of creamery operations for Vermont Farmstead Cheese Co., (find them at Formaggio and Roche Bros).

He offered these match-ups as the best combos in the biz.

Pumpernickel and Tilsit (which Woods described as “a more robust and flavorful cousin to Havarti”)“(It) compliments the dark pumpernickel. We like the contrast of a coarse, textured bread with our smooth, creamy BrickHaus Tilsit.”

Seeded Rye and Cheddar“(Our) cheddar is made using two kinds of Harpoon beer – Dark and IPA. The cheese is ‘cheddar-forward’ with a terrific hop kick. Cheeses with intense punches of flavor like this are good with breads that bring a kick of their own. We like seeded rye and add a small dash of honey mustard before grilling to pull it all together.”

Sourdough and Edam“The tang of a sturdy sourdough works beautifully with the maple and nut nuances of our SugarHouse Edam.”

Wheat and flavored cheeses such as our Blueberry WindsorDale“The cheese is a cousin of cheddar, a bit drier and flakier, but still a terrific melter. We love these vibrant sweet cheeses which contrast perfectly with hearty wheat.”